Let’s make some chili. This chili recipe uses ingredients that are gluten free. Chili is inexpensive, hearty, and delicious. You can serve chili topped with cheese, green onions, and more. Serve chili with pretty much anything! If you enjoy delicious, easy to follow recipes like this, please subscribe. Maybe even leave a “hello”
Ingredients:
1 lb ground beef
5 strips bacon
1 large onion chopped
1 red pepper diced
3 garlic cloves minced
1 tbsp brown sugar
2 tbsp chili powder
1 ½ tsp smoked paprika
1 tsp cumin
1 tsp onion powder
¾ tsp ground black pepper
½ tsp salt
1 ¼ cup beef broth
15 oz dark red kidney beans, lightly rinsed and drained
15 oz black beans, lightly rinsed and drained
14.5 oz diced fire roasted tomatoes
7 oz fire roasted green chilis
¼ cup tomato paste
1 tbsp worcetershire sauce
Method:
1) Chop the bacon and cook until crisp and fully cooked through. Remove bacon to a paper towel lined plate.
2) Add onion and red pepper to the bacon grease and cook until softened, about 3-5 minutes.Add garlic and cook until fragrant (about 30 seconds).
Add beef, breaking apart with a spatula as you cook. Once meat is partially browned, add brown sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, pepper) and stir well.
3) Add beef broth, beans, tomatoes, tomato paste, green chilis, and Worcestershire sauce and your cooked bacon and stir well.
4) Bring to a boil and cook 1-2 minutes, stirring frequently.Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop. Serve with preferred toppings
Lea and Perrins gluten free worcestershire sauce https://bit.ly/leaperrins
Pioneer Woman Serving bowl https://bit.ly/3Lf6g4g
Pioneer Woman Platter Set https://bit.ly/3ZbybIg